Topic - The times

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The Northeast Times’ first edition rolled off the presses in 1934. That same year, Shirley Temple appeared in her first movie, John Dillinger was named Public Enemy Number One, FDR devalued the U.S. dollar, Babe Ruth hit his 700th home run and Bonnie and Clyde met their demise in a stolen Ford. Momentously, 1934 was also the year that Ritz Crackers were introduced by the National Biscuit Company at 19 cents a box. A loaf of bread was 8 cents and a pound of hamburger cost 12 cents, so maybe there was something ritzy about the crackers.

Academics and historians tell us that the Information Age began in the 1970s with the advent of the Internet and it exploded in the 1990s with the development of the World Wide Web. But in Northeast Philadelphia, it began decades earlier when a Temple University journalism student named Richard Thorpe Lawson used a class project to create a mock-up newspaper that he called the Rising Sun Times.

A fortune teller probably had a feeling that the vote wouldn’t go her way when she attended the monthly Somerton Civic Association meeting on Dec. 9 seeking support for a zoning variance that would allow her to continue seeing clients in her Bustleton Avenue home.

The District Attorney’s office last week said a Somerton couple wouldn’t have to worry about losing their home if they would sign an agreement that would end forfeiture proceedings against their Ferndale Street property. The couple’s lawyer, however, said they wouldn’t sign.

Twenty months ago, Holy Family University officials posted a six-minute video to YouTube depicting a grand vision for the former Liddonfield public housing project. To date, nary a shovel of dirt has been turned on the barren, 33-acre, publicly owned tract at Torresdale Avenue and Megargee Street.

Hello, Northeast Philly readers. Welcome to my kitchen! Come in, sit down, stay a while and let’s talk about good food. It’s been some time since I last wrote the weekly food column for the Northeast Times, and although I haven’t been writing about food in the Times, I certainly have been collecting recipes and cooking. It’s déjà vu – with great classic recipes and many exciting, new ones.